:INFO Seven variables, one shot An espresso shot is controlled by seven numbers: dose, yield, brew ratio, extraction time, water temperature, pump pressure, and extraction yield percentage. Every dial-in guide you find online is written by someone selling you a machine, a grinder, or a course. This one is not. The numbers below come from the Specialty Coffee Association standard and from independent barista training sources. They cover the full range from a home machine to a prosumer setup, with a troubleshooting table so you know which variable to change and in which direction. :IMAGE :STATS [links:https://www.completehomebarista.com/guides/espresso-dose-yield-ratio-explained/] [icon:TARGET] Dose (coffee in) | 18 to 20 g [icon:BOLT] Yield (liquid out) | 36 to 40 g [icon:CHART] Brew ratio | 1:2 (plus or minus 0.2) [icon:CLOCK] Extraction time | 25 to 35 seconds [icon:FIRE] Water temperature | 90 to 96 C (194 to 205 F) [icon:TRENDING_UP] Pump pressure | 9 bar (plus or minus 1) [icon:STAR] Extraction yield (EY%) | 18 to 22 percent :INFO Dial in one variable at a time The single most important rule in espresso dialing is this: change one thing between shots and taste the result before changing anything else. Stack two changes at once and you will not know which one fixed (or broke) the shot. The correct order is: • Step 1: Fix your dose to match your basket. Most double baskets work best at 18 to 20 g. Weigh it every time until it is instinctive. • Step 2: Adjust grind size to hit the 25 to 35 second window. Finer = slower, coarser = faster. This is your primary lever. • Step 3: Taste. If the shot pulls in time but still tastes sour or bitter, adjust water temperature as the secondary lever (see below). • Step 4: Once your baseline is consistent, explore ratio. Light roasts often open up at 1:2.5 to 1:3. Dark roasts can be better at 1:1.5. • Step 5: Only after all of the above are stable should you look at water quality, pre-infusion, or pressure profiling. :TABLE [title:Brew ratio reference by espresso style, links:https://www.completehomebarista.com/guides/espresso-dose-yield-ratio-explained/] Style | Ratio | Yield from 18 g | Extraction time | Roast fit Ristretto | 1:1 to 1:1.5 | 18 to 27 g | 20 to 28 s | Dark roasts Standard espresso | 1:2 to 1:2.5 | 36 to 45 g | 25 to 35 s | Medium roasts Lungo | 1:2.5 to 1:3 | 45 to 54 g | 30 to 40 s | Light roasts :TABLE [title:Troubleshooting by taste, links:https://homeespressohq.com/blog/espresso-extraction-yield-guide/] What you taste | Likely cause | Primary fix | Secondary fix Sour and thin (shot pulled fast) | Under-extraction: grind too coarse | Grind finer | Check tamp is level Bitter and harsh (shot pulled slow) | Over-extraction: grind too fine | Grind coarser | Reduce dose by 0.5 g Sour at correct time | Water too cool | Raise temp 1 to 2 C | Extend yield by 3 g Bitter at correct time | Water too hot | Lower temp 1 to 2 C | Shorten yield by 3 g Immediately harsh from start | Dark roast overextracted | Lower temp 3 to 5 C and grind coarser | Try 1:1.5 ratio Consistently sour after grind fix | Still under-extracting | Extend ratio toward 1:2.5 | Improve distribution :INFO Temperature by roast level The SCA working range is 90 to 96 C. Within that range, roast level is your guide: • Light roasts: 93 to 96 C. Light beans need more thermal energy to release their soluble compounds. Too cool and they taste grassy or sour regardless of grind. • Medium roasts: 90 to 93 C. The middle of the range. Most commercially roasted beans designed for espresso land here. • Dark roasts: 88 to 92 C. Lower temperature reduces the sharp, ashy bitterness that dark roasts produce at higher temperatures. This range is not in the SCA standard but is widely used by baristas working with Italian-style dark roasts. Most home machines do not let you adjust temperature. If yours does not, focus on grind size and ratio first. Temperature adjustment is a fine-tuning tool for machines with PID controllers. :NOTE What extraction yield percent actually measures. EY% is the proportion of the dry coffee mass that dissolved into the beverage. The SCA ideal is 18 to 22 percent. Below 18 percent the shot is under-extracted (sour, thin). Above 22 percent it is over-extracted (bitter, dry). You need a refractometer to measure TDS and calculate EY% precisely. Without one, use taste and the troubleshooting table above as your guide. The formula is: EY% = (TDS% x yield in grams) / dose in grams. :NOTE Pump pressure is not adjustable on most home machines. The 9 bar SCA standard is the pressure at the group head, not the pump rating. Many home machines are factory-set to 9 bar and cannot be changed. Some prosumer machines allow pressure profiling. If yours does not have this feature, leave pressure out of your dial-in process entirely and focus on grind, dose, yield, and temperature. :LINK https://www.completehomebarista.com/guides/espresso-dose-yield-ratio-explained/ Complete Home Barista: espresso dose, yield and ratio explained :LINK https://homeespressohq.com/blog/espresso-extraction-yield-guide/ Home Espresso HQ: extraction yield guide with EY% formula